Recipes from Anatomy of a Green Kitchen!

So, now that everyone has seen Anatomy of a Green Kitchen, here are the recipes in written word so you can print them out, or save them to your recipe folder.  Whatever it is that you do with your recipes, I hope you enjoy them over and over again! 

Tofu Scrambles

1 bell pepper, diced

1 14oz. package of extra firm tofu

1/4 tbs. turmeric

1/4 tbs. basil 

1/4 tbs. cilantro

salt and pepper, to taste

oil for sautéing

1. sauté peppers in oil, until soft

2. Drain tofu

3. Crumble tofu into peppers

4. Add seasonings.

5. sauté for 3 minutes, or until desired temperature.

Breakfast Burrito

Wheat wraps

Vegan Cheddar cheese

salsa

tofu scramble mixture (recipe above)

Assemble all ingredients and wrap up and ENJOY!

Cream of Carrot Soup

4-5 large carrots, sliced or diced

1 medium onion, diced

oil for sautéing

2 garlic cloves, minced

4 C. vegetable broth

fresh dill

salt and pepper, to taste

1 14 oz. package of soft/silken tofu

1/2 C. soy milk

1. sauté carrots and onion until soft and translucent.

2. Add broth, bring to boil, then simmer until carrots are thoroughly cooked.

3. In blender, combine tofu and soy milk

4. Add soy mi

lk/tofu mixture to broth.

5. Add 1/2 C. fresh dill.

6. Blend soup in batches.

7. Garnish with fresh dill spring and enjoy.

Vegan Tofu Cheesecake

1 14oz. package firm tofu

1/2 C. soy milk

1/2 C. sugar

1 tbs. vanilla extract

1/4 C. maple syrup

1 8oz. container of vegan cream cheese

vegan graham cracker crust

1. Pre-heat oven, 375

2. Blend all ingredients, except crust.

3. Pour into crust.

4. Bake for 50 minutes, or until top begins to turn golden.

5.  Chill, for at least one hour.

6. Can be topped with any of your favorite fruits!

Anatomy of a Green Kitchen (Episode 1) from Heather M. Davis on Vimeo.